Salted caramel and maple pancake stack
- 10g pecans, chopped
- 135g self-raising flour
- 2tsp baking powder
- 1tsp ground cinnamon
- 150ml semi-skimmed milk
- 1 large egg, lightly beaten
- 2tbsp salted caramel sauce
- 15g unsalted butter, cut into 6 cubes
- 2-3 chunks Extra Special Chocolate Honeycomb, roughly chopped
- 2tbsp maple syrup, to serve
Put the pecans in a dry frying pan and cook over a medium heat for 2-3 mins until light golden. Set aside.
Whisk the flour together with the baking powder and ground cinnamon until combined.
Make a well in the middle and pour in the milk, egg and caramel sauce. Whisk until smooth, drawing the flour in from the edges, then set aside to stand for 1-2 mins until thickened.
Heat 1 cube of the butter in a nonstick frying pan over a medium heat. Add a ladleful of the pancake batter and fry for 3-5 mins on each side until golden and risen. Repeat until all the batter is used up.
Arrange the pancakes in a stack, then top with the chopped honeycomb and pecans. Drizzle with the maple syrup to serve.